Description
This delightful Pumpkin Roll Recipe features a moist and tender pumpkin-spiced cake rolled with a rich, creamy cream cheese filling. Perfect for fall or holiday gatherings, this dessert combines warm spices and smooth frosting for a wonderfully festive treat.
Ingredients
Scale
For the Cake
- 3 large eggs 150 grams, room temperature
- ⅔ cup pumpkin puree 151 grams
- ½ cup granulated sugar 100 grams
- ½ cup brown sugar 107 grams
- 1 teaspoon pure vanilla extract 4 grams
- ¾ cup all-purpose flour 90 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon ground cinnamon 3 grams
- ¼ teaspoon kosher salt
For the Filling
- 8 ounces cream cheese 227 grams, room temperature (1 brick)
- 6 tablespoons unsalted butter 85 grams, room temperature (¾ stick)
- 1 cup powdered sugar 113 grams, plus more for dusting
- 1 teaspoon pure vanilla extract 4 grams
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F. Spray a 10×15-inch jelly roll pan with oil, line it with parchment paper, and spray the paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, stir together the eggs, pumpkin puree, granulated sugar, brown sugar, and vanilla extract until fully combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and kosher salt.
- Combine Batter: Add the dry ingredients to the wet ingredients and mix gently until just combined; do not overmix.
- Bake the Cake: Pour the batter into the prepared pan and spread evenly to the edges. Bake for 20 minutes or until the cake springs back when lightly touched.
- Roll Cake to Cool: Dust a clean kitchen towel generously with powdered sugar. Invert the warm cake onto the towel and carefully remove the parchment paper. Starting from the short edge, roll the cake and towel together into a log shape. Place it on a wire rack to cool completely.
- Prepare Filling: While the cake cools, beat the cream cheese in a medium bowl using a hand mixer until smooth. Add the unsalted butter and beat until combined. On low speed, incorporate the powdered sugar and vanilla extract, then increase speed and beat until the frosting is light and creamy.
- Assemble the Roll: Once the cake is completely cool, gently unroll it and spread the cream cheese frosting evenly over the surface.
- Final Roll and Chill: Carefully roll the cake back up without the towel, transfer to a serving platter, cover with plastic wrap, and refrigerate for 30 minutes to set.
- Serve: Dust the pumpkin roll with powdered sugar before slicing and serving.
Notes
- Make sure to roll the cake while it is still warm to prevent cracking.
- Use room temperature ingredients for a smooth batter and filling.
- Dusting the towel with powdered sugar helps prevent sticking when rolling the cake.
- You can substitute pumpkin puree with homemade pumpkin if desired.
- Store any leftovers covered in the refrigerator for up to 3 days.
- If you don’t have unsalted butter, reduce added salt elsewhere in the recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
